In a food processor pulse flour and butter until resembles bread crumbs. Tip out into a bowl and add yogurt and vinegar. Mix through, a quick knead until a smooth consistency and then pop into the fridge for awhile. Take out and roll to the thickness you want. I did individual tarts, but it could easily be done as one big one.
Finally a pastry that I’m really happy with. Natural yogurt, where would I be without you…
2 cups plain flour (300gms)
110gms natural yogurt
1 tsp vinegar
In a food processor pulse flour and butter until resembles bread crumbs. Tip out into a bowl and add yogurt and vinegar. Mix through and then knead until a smooth consistency and then pop into the fridge for awhile. Take out and roll to the thickness you want. With a ramekin that’s been turned up side down and wrapped with baking paper, drop it over the top and squish it in a bit. Then into the oven at about 180C until golden. (I used a spatula about half way through the cooking to flatten the top (which will be the bottom) you don’t have to do this though.
When they are cooked, just flip it gently out and fill with your favourite pie flavours.
Chunky Chicken Macadamia
In a pot add
a good slurp or two of olive oil
4 cloves of diced garlic
chopped up chicken breast or thighs
cook them up until the chicken is cooked through
add two chopped zucchini
a lemon rind strip
a good grind of black pepper
2 tps stock powder
a little water
1 tps dried oregano
and lastly 3 heaped teaspoons of plain flour
cook it all until it thickens a little and smells lemony chickeny.
Pop spoons of the mixture in to the pie shells and add some toasted macadamias or whatever other nut you may have locally.